JPH0984524A - Rice cake sweet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a rice cake sweets which can be produced in no need of a perplexing process without any adverse effect on the taste, excellent in stability with the passage of time keeping, the initial quality of the prepared. SOLUTION: This rice cake sweets comprising 100 pts.wt. of, as main raw material, a starch material comprising 90-50wt.% of rice and 10-50wt.% of hydroxypropyl starch and 65-400 pts.wt. of saccharine material. The Brix is adjusted to 57-67 deg. at the end of mixing.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to mochi confectionery such as Daifuku rice cake, Kyomi rice cake, and Kashiwa mochi.

[0002]

2. Description of the Related Art Mochi confectioneries such as Daifuku mochi, Kyomi mochi, and Kashiwa mochi each have appropriate elasticity and softness, and this texture has a pleasant texture and texture. However, these mochi confectioneries have a problem in so-called stability over time, which gradually loses elasticity and softness and becomes harder with the passage of time during storage. This problem is particularly noticeable in refrigerated storage, and many rice cake confectioneries are distributed at room temperature with a high Brix degree, but even at room temperature, this problem remains. In addition, frozen confectionery cakes, such as the ones that use Hyohi mochi as the outer skin of ice cream and eat it in the freezing temperature range, have become popular, but there is a problem that it becomes harder as the frozen storage period becomes longer.

Various methods have already been proposed for improving the hardening of rice cake confectionery. JP-A-5-49403
The publication discloses a method of using a gelatin peptide together with β-amylase and an emulsifier in rice cake confectionery. β-
The use of amylase is known as one of the methods for improving the hardening of rice cake confectionery, but since it is a method based on the enzyme action, it is difficult to obtain a product of constant quality unless the manufacturing conditions are strictly fixed. An emulsifier is also used in starchy foods as a substance having a starchy aging-preventing action, but it has a drawback that the flavor is deteriorated. This problem also applies to the method of using an emulsifier together with sugar and starch syrup (Japanese Patent Laid-Open No. 61-78348).

Japanese Patent Laid-Open No. 63-49041 discloses that grains and flours having a high amylopectin content are processed by an extruder.
A method of further adding water and performing β-amylase treatment and adding to rice cake dough is disclosed, but a special device called an extruder is required, and the process is complicated. Further, the method of adding oligosaccharide derived from agar and / or carrageenan (JP-A-62-210955) is not practical because agar and carrageenan are expensive.

On the other hand, there is also a proposal to use starch for mochi confectionery.
Japanese Patent Publication No. 59-6624 proposes a method of using a starch composed of approximately amylopectin together with sugars in a mochi confection as a frozen dessert, but there is a problem in terms of stability over time. As described above, none of these conventional techniques has a satisfactory effect on the flavor, the manufacturing process is not complicated, and the temporal stability is excellent.

[0006]

The problem to be solved by the present invention is that it does not require complicated steps, can be produced without adversely affecting the flavor, and retains the quality during production for a long period of time, that is, is stable over time. The purpose is to provide mochi confectionery with excellent properties.

[0007]

[Means for Solving the Problems] Generally, rice cake confectionery is produced by using rice as a main raw material and adding sugars such as sugar and starch syrup appropriately. For example, in rice cake confectionery that is relatively soft and has an elastic texture, such as Gyofu rice cakes and Daifuku rice cakes, the brix degree after kneading is generally 70 to 70 by adding a large amount of sugar.
It is manufactured to a temperature of about 75 degrees, and rice cake confectionery that is sweetened from another material such as sauce or kinako powder, such as mitarashi dumplings and white ball dumplings, is kneaded with a reduced amount of sugar added. The degree of brix is also low.

As a result of earnest studies to solve the above problems, the present inventor has found that rice, hydroxypropyl starch and a specific amount of sugar as main raw materials, and has a Brix degree of 5 after kneading.
It was found that this problem could be solved by setting the angle to 7 to 67 degrees, and the present invention was completed.

That is, according to the present invention, 100 parts by weight of a starch raw material composed of 90 to 50% by weight of rice and 10 to 50% by weight of hydroxypropyl starch and 65 to 400 parts by weight of sugar are used as main raw materials, and the degree of brix after kneading is high. Of 57-67 degrees and excellent in temporal stability.

In the present invention, the mochi confectionery is rice, partially acne, foam, potato starch and the like, and sugars are appropriately used to heat, knead,
We refer to mochi confections that have been produced through various processes, such as rice bran, and have appropriate elasticity and softness. Specifically, they are Daifuku rice cakes, Kyomi mochi, and Shiratama dumplings made from glutinous rice or its crushed and crushed products. Examples include kashiwa mochi, mitarashi dumplings, iro, bamboo dumplings, and jujuhama mochi, which are made from glutinous rice or its crushed and crushed materials.

The rice of the present invention means glutinous rice, glutinous rice and crushed or crushed products thereof which have been conventionally used as a main raw material for mochi confectionery, for example, generally mochi flour, shiratama flour, shinshin flour, overcoat flour, It includes what is called Domyoji powder, Shinbiki powder, and Kanmei powder.

In the present invention, hydroxypropyl starch, which has not been conventionally used for producing rice cake confectionery, is used together with the above-mentioned rice. This hydroxypropyl starch is a starch obtained by reacting starch with propylene oxide, and its degree of substitution (expressed by the number of moles of substituted hydroxypropyl groups per glucose residue of starch) is 0.02 or more, preferably 0.04 to 0. It is desirable that it is 0.2. If the degree of substitution is less than 0.02, the effect of the present invention will be poor, and if it exceeds 0.2, the mochi confection just after production will be too soft and the shape retention tends to be insufficient.

The method for producing hydroxypropyl starch is not particularly limited, and it can be produced by a conventional method. For example, water is added to starch to obtain a slurry of about 30 to 40% by weight,
A starch swelling inhibitor such as sodium chloride or sodium sulfate is added, and propylene oxide is reacted at 35 to 45 ° C with an alkali (for example, caustic soda) as a catalyst. The degree of substitution is adjusted by the amount of propylene oxide added. The types of starch used at that time include generally commercially available starch, for example, tapioca starch, potato starch, corn starch, rice starch, waxy corn starch, sweet potato starch, sago starch, and the like. Hydroxypropyl tapioca starch is more effective in the effect of the present invention,
More preferable. Further, the hydroxypropyl starch of the present invention may be one that is substantially hydroxypropylated to the above-mentioned degree of substitution, and is combined with other processing methods such as bleaching, slight partial decomposition, pregelatinization, crosslinking and the like. Things can also be used. At this time, all means for bleaching, partial decomposition, gelatinization and crosslinking may be carried out according to ordinary methods.

Rice cakes originally use rice as a starchy raw material, but the present invention uses rice and hydroxypropyl starch. By using hydroxypropyl starch in combination,
The temporal stability is remarkably improved. Rice and starch are 90 ~
It is used in a ratio of 50% by weight and 10 to 50% by weight. If the proportion of hydroxypropyl starch is less than 10% by weight, the effect of the present invention is poor, and if it exceeds 50% by weight, the elasticity is too strong and it becomes difficult to mold and the crispness becomes poor.

In the present invention, sugar is used as the main raw material together with the starchy raw material. This sugar includes sugar, glucose, sorbit, isomerized sugar, starch syrup, maltose, maltitol, various oligosaccharides (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, milk fruit oligosaccharide, straight chain oligosaccharide, etc.), reduced starch syrup. , One or two or more of a starch decomposition product, a reduced starch decomposition product and a dietary fiber-containing dextrin. These sugars have the desired degree of sweetness, quality of sweetness,
It is appropriately selected from physiological functions and the like. For example, when it is desired to reduce the sweetness by keeping the added amount of sugar constant, maltose or a decomposed product of starch is used instead of sugar as desired. Furthermore, a reduced starch degradation product in an amount of 20 to 50% by weight of the sugar used is preferably used in combination with another sugar. Thereby, the effect of the present invention becomes more remarkable.

The reduced starch hydrolyzate of the present invention is obtained by hydrolyzing starch to a desired degree of hydrolysis by an acid such as hydrochloric acid or oxalic acid, a starch degrading enzyme, or both according to a general method,
After being purified by decolorization if necessary, hydrogenation is carried out according to a conventional method, and among the products produced by the above-mentioned method, the degree of hydrolysis is adjusted to be DE (dextrose equivalent) of about 15 to 45. It is a reduced starch decomposition product obtained by hydrolysis and hydrogenation. Since DE is a value measured by utilizing reducing power, the reduced starch degradation product cannot be represented by DE, but the average molecular weight of the reduced starch degradation product of the present invention measured by high performance liquid chromatography is about 350- 11
00, and commercial products in this range can be conveniently used.

Conventionally, sugars have been appropriately used in rice cake confectionery, but in the present invention, 65 to 65 parts by weight of starch raw material is used.
Use 400 parts by weight. Furthermore, 20 to 50 of the sugar used
The effect of the present invention becomes more remarkable by making the above-mentioned reduced starch decomposition product into the weight%. When the amount of sugar is less than 65 parts by weight, the effect of improving stability over time is poor, and when it is more than 400 parts by weight, it is too soft and it is difficult to maintain a desirable shape.

In the present invention, limited raw materials are used, and the kneading is performed so that the degree of brix is 57 to 67 degrees. The adjustment of the Brix degree is performed by the amount of sugar and the amount of water added to the starch material. When the Brix degree is out of this range, the effect of the present invention is poor. Further, if the Brix degree is lower than 57 degrees, the obtained mochi confection may be soft and it may be difficult to maintain its shape.
The Brix degree is a value measured at 20 ° C. using an Appe refractometer. When measuring the Brix degree,
The raw material is processed according to a conventional method, and the dough just before being formed into the final shape is measured. Normally, the Appe refractometer is used to measure sugar concentration, but for cake cakes immediately after kneading, a value close to the solid content concentration can be obtained.

Generally, in the above range of Brix degrees,
If the amount of sugar used is increased, it becomes softer, and if the ratio of hydroxypropyl starch is increased, the elasticity becomes stronger. Each of the mochi confectionery has its own preferred softness and elasticity, and the ratio of hydroxypropyl starch and saccharide is selected within the above range as desired.

In the present invention, the manufacturing process can follow the conventional method. Among them, as a starch material, in addition to rice, hydroxypropyl starch, preferably hydroxypropyl tapioca starch is used in an amount of 10 to 50% by weight. At that time, the hydroxypropyl starch can be used by mixing it with rice in advance, or can be separately charged at the time of production.

[0021] Depending on the type of mochi confectionery, other auxiliary materials such as acne, foam, wheat flour, starch starch, kudzu flour, warabi powder, pigments (eg, cochineal pigment, lacquer pigment), preservatives (potassium sorbate), Vegetable oils and fats (for example, salad oil), glycine, salt, wormwood, emulsifiers, enzymes and the like are used, but they can also be used in the present invention. In particular, the emulsifier and the enzyme are intended to improve the stability over time, and although they are not particularly required in the present invention, they do not prevent their addition.

In the present invention, the sugar is 65 to 400 parts by weight, preferably 20 of them, based on 100 parts by weight of the starch raw material.
Up to 50% by weight of reduced starch decomposition product is used as sugar. Depending on the type of mochi confectionery, the sugar to be used may be added all at once or added in 5 batches. If two or more sugars are used, they should be added or divided sequentially. They can be added, or two or more kinds can be mixed or dissolved in water in advance, or can be added in divided portions.

Conventional mochi confectionery has a drawback that it loses proper softness and elasticity and becomes hard even if it is stored for a relatively short period of time. However, the mochi confectionery of the present invention thus obtained is superior to conventional products. In any of the room temperature storage, the cold storage, and the frozen storage, the quality change during storage can be remarkably improved, and the preferable state can be maintained for a longer period and the shelf life can be extended.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, as an example of an embodiment of the present invention, an example of producing Kashiwa mochi will be described. Sugar, such as maltose or sugar, is mixed with water and heated, and rice, for example, Kamishin powder is added and mixed, then steamed, and then steamed with a rice moisting machine to have a predetermined Brix degree, and Kashiwamochi skin is obtained. Using this skin, according to a conventional method, for example, a separately prepared candy is wrapped and rolled, and wrapped in Kashiwa leaves to make Kashiwa mochi.

[0025]

EXAMPLES The present invention will be described in more detail with reference to Reference Examples, Experimental Examples and Examples below. However, parts are parts by weight,%
Represents% by weight.

[0026]

[Reference Example 1] 5 parts of a slurry prepared by adding 30 parts of sodium sulfate and 100 parts of tapioca starch to 120 parts of water were prepared, and 30 parts of a 3% aqueous solution of caustic soda and 1.7 parts and 3.0 parts of propylene oxide were stirred therein. , 7.0 parts, 11 parts, and 15 parts were added to each, and the mixture was reacted at 39 ° C. for 24 hours, neutralized with hydrochloric acid, washed with water, dehydrated, and dried to obtain Sample No. 1-5 hydroxypropyl tapioca starch was obtained. The substitution degree of each is 0.030, 0.051, 0.116, 0.18
It was 3, 0.225. In addition, sample No. 5 was washed with 50% ethyl alcohol.

[0027]

Reference Example 2 In Reference Example 1, except that the potato starch and the waxy corn starch were used instead of the tapioca starch and the amount of propylene oxide added was 7.0 parts, the same treatment was carried out, and sample No. 6 (degree of substitution 0.127) and sample No. 7 (degree of substitution 0.118) was obtained.

[0028]

[Reference Example 3] 100 parts of tapioca starch was added to 120 parts of water to make a slurry, and a pH of 3% caustic soda solution was added.
While maintaining the temperature at 8.5 to 9.5, 9.0 parts of acetic anhydride was added at room temperature and reacted for 3 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain a sample No. 8 (substitution degree 0.083) of acetyl tapioca starch was obtained.

[0029]

[Experimental Example 1] Daifuku-mochi dough was prepared at the compounding ratios shown in Table 1 (expressed in parts. The same applies hereinafter). First, the rice cake flour and hydroxypropyl starch were mixed uniformly, and about 8% of this starchy raw material was mixed.
Water corresponding to 0% is added to the starchy raw material and well kneaded, and this is steamed in a steamer for 10 minutes. While steaming the steamed starchy raw material with a household rice cake moisturizer, dissolve the sugar in the balance water of the balance and keep it at about 85 ° C and add it in 5 portions and add it for 30 minutes. The dough was prepared. The obtained dough has a Brix degree of 62 to 63 degrees, which is put in a container and hermetically sealed, and stored at -2 ° C to -4 ° C, which is a low temperature for freezing in order to promote aging of starch, for a predetermined period of time. After a lapse of time, it was taken out, left to stand at room temperature for 6 hours, sampled and evaluated according to the following criteria. The evaluation immediately after production was according to the following other evaluation criteria, and the evaluation of the change with time was omitted for the experimental plots with poor results.

Evaluation immediately after production (state of dough immediately after production) ◎: Appropriate softness and elasticity as mochi confectionery, non-stickiness, and good shape retention ○: Appropriate softness and elasticity as mochi confectionery However, it also has shape retention but is somewhat sticky. ▲: It has moderate softness, but it is too elastic and difficult to mold. △: It is too soft and hard to make shape, and it is sticky. ×: It is too soft and cannot make shape. It is also quite sticky

Evaluation of change with time ◎: Appropriate softness and elasticity as a mochi confectionery ○: In the edible range as a mochi confection, a little hardness is felt △: Hard as mochi confectionery and lacking elasticity ×: It is quite hard and not elastic as a mochi cake

[0032]

[Table 1]

[0033]

[Table 2]

[0034]

[Experimental Example 2] Experiment No. of Experimental Example 1 In d, sample N
o. Sample No. 3 Daifuku mochi dough was prepared in the same manner except that it was replaced with 1-8, and evaluated in the same manner, and the results are shown in Table 3.

[0035]

[Table 3]

[0036]

[Experimental Example 3] Daifuku-mochi dough was prepared according to Experimental Example 1 at the blending ratio shown in Table 4, and the results of the same evaluation are shown in Table 5.

[0037]

[Table 4]

[0038]

[Table 5]

[0039]

[Experimental Example 4] Daifuku-mochi dough was prepared according to Experimental Example 1 at the blending ratio shown in Table 6, and the results of the same evaluation are shown in Table 7.

[0040]

[Table 6]

* DE of the HL-PDX before hydrogenation is about 1
7 Commercially available reduced starch degradation products (Matsutani Chemical Co., Ltd., concentration 7
0%).

[0042]

[Table 7]

[0043]

[Experimental Example 5] Daifuku-mochi dough was prepared according to Experimental Example 1 at the blending ratio shown in Table 8, and evaluated in the same manner. Table 9 shows the results.

[0044]

[Table 8]

[0045]

[Table 9]

[0046]

Example 1 A habutae rice cake was produced with the following formulation. First, flour (mochi flour, sample No. 3) is watered and steamed in a steamer for 15 minutes. Then, while heating this in a paddle pan, separately add sugars (sugar, starch syrup, HL-PDX) and syrup-dissolved water, and heat the sugars to about 80 ° C little by little at first. While kneading, it was kneaded for about 2 hours while adding in 5-6 times. The Brix degree at the time of kneading was 72.7 degrees in the control group and 66.1 degrees in the example. This was molded while dusting, sealed and stored at room temperature. The control product became considerably harder and the elasticity was considerably reduced 3 months after the production, but the example product had hardness and elasticity almost the same as those immediately after the production 3 months later.

[0047]

* DE of the HL-PDX before hydrogenation is about 1
7 Commercially available reduced starch degradation products (Matsutani Chemical Co., Ltd., concentration 7
0%).

[0049]

Example 2 Kashiwamochi was produced according to the following formulation. First, sugar (maltose, sugar, S-40) and water are combined and heated to about 80 ° C, and this is added to powder (Kashin powder, sample No. 3) and mixed, and steamed in a steamer for 30 minutes. . This was moistened for 6 minutes with a household rice cake moisturizer to obtain a Kashiwa mochi peel with a Brix degree of 63.9 (control group: 63.7). The bean paste prepared separately with this skin was wrapped and rolled, and wrapped in Kashiwa leaves to obtain Kashiwa mochi.

The Kashiwa mochi thus obtained was stored in a refrigerator at 4 ° C., and its change with time was evaluated. The control product had almost no elasticity after 3 days and became hard, while the product of the present invention had appropriate elasticity and softness even after 1 week.

[0051]

* S-40 has a DE of about 4 before hydrogenation.
No. 0 commercial reduced starch degradation product (Niken Chemical Co., concentration 80
%).

[0053]

Example 3 Mitarashi dumplings were produced according to the following formulation. First, combine sugar (sugar, S-30) and hot water.
Samples No. 1 and No. 3 of the new powder and new powder. After kneading in addition to the mixture of 2 and steaming for 30 minutes in a steamer, cooling in cold water for about 2 minutes and mashing for about 6 minutes with a rice bran machine (Brix degree of the example was 58.0 degrees, control group was 54 degrees). .8 degrees). This was molded into a dumpling shape to produce a dumpling.

When the resulting Mitarashi dumplings were stored in a refrigerator and observed over time, the control product had a hard and non-elastic texture after 2 days, but the Example products showed that after 5 days, immediately after production. It had a favorable hardness and elasticity that remained almost unchanged.

[0055]

* S-30 has a DE before hydrogenation of about 3
0 commercial reduced starch degradation product (manufactured by Niken Chemical Co., concentration 70
%)

[0057]

Example 4 A fertilizer cake was prepared according to Example 1 according to the following formulation (the Brix degree in the Example was 62.9 degrees, and the control section was 7).
4.2 degrees), wrap the ice cream with this as the skin,
Stored in a freezer at -22 ° C. After 3 months, the control product had a considerably lower elasticity and a lower hardness than the one stored one day in the freezer, but the Examples had almost the same elasticity and hardness.

[0058]

* Tetrap is a liquid product whose main component is maltotetraose (Hayashibara Co., concentration 75%).

Claims (3)

[Claims] 1. In mochi confectionery, rice is 90 to 50% by weight and hydroxypropyl starch is 10 to 5 as main ingredients.
100 parts by weight of starch raw material consisting of 0% by weight and sugar 65
~ 400 parts by weight of the raw material, and the brix degree after kneading is 57 to 67 degrees. 2. The mochi confectionery according to claim 1, wherein 20 to 50% by weight of the sugar is a reduced starch decomposition product. 3. The degree of substitution of hydroxypropyl starch is 0.04.
~ 0.2 hydroxypropyl tapioca starch, rice cake confectionery according to claim 1 or 2.